Recipe Notes (Prounounced: SHOO-tnee sal-OH-nah)
This dish is best made over a campfire with many happy, hungry Hungarian cousins gathered around! If you don't have any of those, your favorite friends and family will do. (Or you could call me. What happy Hungarian would ever refuse Sutni Szalona?)


1 pound of smoked slab bacon, the fattier the better (Do not make the mistake of getting salt bacon, which makes the dish inedible!)

6 to 8 fresh Italian frying peppers, coarsely chopped

2 medium white or red onions, coarsely chopped

1 loaf fresh Italian bread or the equivalent, sliced

Kosher salt


Using a pocketknife, sharpen the end of a sturdy stick so that it can eas­ily impale the bacon. Cut the slab in half, then score each half on both sides. This will help the slab release its fat.

On a rimmed cookie sheet, arrange as many slices of fresh bread as will fit and sprinkle generously with some of the peppers and onions. Keep the cookie sheet on a small table or stool right next to the fire.

Try to sit upwind of the smoke. Secure one of the bacon slabs onto the sharp stick, and get it roasting; alternate between roasting the bacon in the fire and dripping the bubbling fat onto a slice of prepared bread. Focus on one piece of bread at a time, and eat immediately while still warm, with a pinch of salt to taste. Repeat with the remaining bacon, peppers, onions and bread.